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Cream curd-apple strudel

Cream curd-apple strudel

    

A quick cake for Sunday afternoon, from puff pastry, favorite apples and cream curd.

Cook

No. of servings

12

Ready in

40 min.

Difficulty

high

 

 

1. 

cream curd 8.75 oz (250 g)  sugar cane 1.75 oz (50 g)  raisins 1.75 oz (50 g)  corn starch 0.25 oz (5 g)

Soak the raisins in water for a while, drain and mix with curd, sugar and a teaspoon of cornstarch.

2. 

apples 12.25 oz (350 g)

Peel the apples and grate them.

3. 

ladyfingers 1.75 oz (50 g)

Crush the biscuits finely.

4. 

puff pastry 9.75 oz (275 g)

Unroll the dough rolled on paper. Spread lightly queezed apples, about 1,5 cm from the edges.

5. 

Sprinkle with crushed biscuits.

6. 

Spread the curd filling in half, lengthwise.

7. 

chicken egg 1 pc

Spread the edges with a whipped egg.

8. 

Fold with paper, in half.

9. 

Transfer on a baking sheet and fold the paper on top of the strudel on a baking sheet (you can also cut it off). Press the edges of the cake, spread with the whole egg and prick with a fork.

10. 

ground almonds 2 tbsp

Sprinkle with ground almonds (or nuts).

11. 

Bake for 25 minutes at 180 °C.

12. 

powdered sugar

Sprinkle the baked strudel with sifted powdered sugar and let it cool.

13. 

Cut and serve.

Bon appetit!

apples12.25oz350grams
chicken egg1pc1piece
corn starch0.25oz5grams
cream curd8.75oz250grams
ground almonds2tbsp2tablespoon
ladyfingers1.75oz50grams
powdered sugar-
puff pastry9.75oz275grams
raisins1.75oz50grams
sugar cane1.75oz50grams

 

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